This roasted harissa cauliflower recipe is a vegetarian show-stopper. Roasted cauliflower slabs are coated in spicy harissa and served with hummus, a tahini drizzle, and crispy chickpeas.
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If you're looking for a main dish that's all about making cauliflower the star, you need to try this harissa roasted cauliflower recipe.
I'm sure you've heard of cauliflower steaks, but whether you call this recipe steaks or slabs or simple roasted cauliflower, the flavors and textures are phenomenal.
Coating the cauliflower slabs in spicy harissa paste adds spicy flavor and nice caramelization.
This recipe has a lot of parts but the parts share ingredients and each aspect adds something.
The homemade hummus adds a creamy flavorful base for the cauliflower while adding protein to the dish. The tahini sauce adds a tangy garnish and the crispy chickpeas add a satisfying crunch.
Overall, the combination of flavors in this dish is bold and satisfying.
If you're a big fan of cauliflower, try crispy cauliflower bites, za'atar roasted cauliflower, or spicy gochujang cauliflower next.
Ingredients
See the full recipe card for exact amounts.
- cauliflower: this is the main ingredient. You'll need one large whole cauliflower. Once you cut it into two slabs, you'll roast the sides bits as loose florets.
- harissa: this is a hot chili pepper paste made with hot baklouti peppers and red peppers, flavored with spices. You can find it in most grocery stores.
- chickpeas: you'll need one can of chickpeas to use in both the hummus and to roast for a crispy chickpea garnish.
- tahini: tahini is a sesame seed paste and is used in hummus recipes. We'll also combine it with yogurt for a sauce to drizzle over the top of the roasted cauliflower.
- cumin: adds earthy depth of flavor to the hummus and the crispy chickpeas.
- lemon juice: fresh lemon juice adds brightness to the dish, helping to prevent the fat (from the oil and tahini) from becoming overwhelming.
- yogurt: plain Greek yogurt adds a tanginess to the sauce.
Substitutions
- harissa: try red pesto instead.
- herbs: add a scattering of fresh herbs for garnish if you have them on hand.
- hummus: you can use store-bought hummus if you prefer.
- crispy chickpeas: try toasted walnuts or pine nuts instead.
Variation
I've also tried this recipe with the following variation on the harissa sauce using gochujang instead and loved it:
- 1 tablespoon olive oil
- 1 tablespoon gochujang
- 2 teaspoon Dijon mustard
- 1 teaspoon sesame oil
If you want to try this, skip the harissa glaze and mix the ingredients above. Use that as the glaze instead and follow the same directions for roasting the cauliflower.
Buy a large head of cauliflower - this makes cutting it into steaks/slabs easier.
Instructions
Prep Tips
How to cut cauliflower into steaks:
- Remove the stem from the cauliflower.
- To get two slabs of cauliflower and a bunch of loose florets, cut the cauliflower head in half.
- Cut each half in half again in the same direction.
- You should have two 1-1 ½ inch thick slabs.
The result from each half of the cauliflower should be a thick slab of cauliflower from the inside part of the cauliflower and loose florets from the outside of the head of the cauliflower.
You'll end up with two slabs/steaks and a bunch of florets.
How to roast cauliflower steaks
- Mix the harissa and olive oil in a small bowl.
- Add the cauliflower in a single layer to a large baking sheet. Use a brush or a spoon or your hands to coat all of the cauliflower with the harissa mixture.
Season with a good pinch of salt and black pepper.
Bake for 20 minutes.
Flip the cauliflower and bake for another 10-15 minutes or until the cauliflower is done to your liking.
The edges will be golden brown where the harissa has caramelized and the inside will be fork tender.
Make the hummus
- Add the hummus ingredients, except the ice, to a food processor. Blend well.
- Add an ice cube and blend for another 3-5 minutes until smooth.
Add another ice cube if necessary.
Make the tahini sauce
- In a small mixing bowl, combine the tahini, yogurt, and lemon juice. Season with salt and pepper.
- Whisk.
Add water, a little at a time, as needed.
The sauce will thicken drastically before finally thinning out.
Make the crispy chickpeas
Dry chickpeas well with a paper towel or kitchen towel.
- Heat a skillet over medium heat with a tablespoon of oil. Add chickpeas and cook, stirring occasionally for 6-8 minutes. Add a pinch of cumin and cayenne, stir, and remove from heat. Season with salt and pepper.
- For each plate, spread hummus on the bottom of the plate.
To serve
- Add either a cauliflower slab or half of the florets. Sprinkle with the crispy chickpeas.
- Drizzle the tahini yogurt sauce on top.
I served mine with a handful of arugula mixed with oil and lemon juice and a lemon wedge to squeeze more lemon juice.
Tips for making roasted cauliflower steaks
What to serve with harissa cauliflower
I like this dish with a simple green salad on the side. To add protein you could add veggie balls, a crispy chicken burger, air fryer chicken katsu, or panko chicken strips.
Storage
Store leftovers in the fridge in an airtight container for 3-4 days.
FAQs
The term cauliflower steak refers to thick pieces of cauliflower that you get when cutting a cauliflower using a technique that results in one-inch thick slabs of cauliflower.
Did you make this recipe? Love it? Leave a 5-star rating on the recipe card below to let others know!
Recipe
Roasted Harissa Cauliflower with Tahini Yogurt and Crispy Chickpeas
Ingredients
For the cauliflower
- 1 head cauliflower
- 1 tablespoon olive oil
- salt and pepper to taste
- 2 tablespoons harissa
For the hummus
- 1 cup chickpeas
- 2 tablespoons tahini
- 1 teaspoon ground cumin
- 1 tablespoon lemon juice
- ½ teaspoon salt
- 1 clove garlic
- 1 tablespoon olive oil
- 2 ice cubes
For the yogurt sauce
- 2 tablespoons tahini
- ¼ cup plain Greek yogurt
- 1 teaspoon lemon juice
- salt and pepper to taste
- 4 teaspoons cold water
For the chickpeas
- ½ cup chickpeas
- pinch ground cumin
- pinch cayenne pepper
- salt and pepper to taste
Instructions
For the Cauliflower
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Prep the cauliflower: To get two slabs and a bunch of loose florets cut the cauliflower head in half. Cut each half into another half in the same direction. The result from each half should be a thick slab of cauliflower from the inside part of the cauliflower and loose florets from the outside of the head of the cauliflower.
- Bake the cauliflower: Mix the harissa and olive oil. Add the cauliflower to the baking sheet. Use a brush or a spoon or your hands to coat all of the cauliflower with the harissa mixture. Season with salt and pepper. Bake for 20 minutes, flip the cauliflower, and bake for another 10-15 minutes or until the cauliflower is done to your liking.
For the Hummus
- Add hummus ingredients, except the ice to a food processor. Blend well. Add an ice cube and blend for another 3-5 minutes until smooth. Add another ice cube if necessary.
For the Tahini Yogurt
- Whisk together the tahini, yogurt, and lemon juice. Season with salt and pepper., The sauce thickens up a lot. Add water, a little at a time, as needed The sauce will thicken drastically before finally thinning out.
For the Crispy Chickpeas
- Dry chickpeas well with a paper towel or kitchen towel. Heat a skillet with a tablespoon of oil. Add chickpeas and cook, stirring occasionally for 6-8 minutes. Add a pinch of cumin and cayenne, stir, and remove from heat. Season with salt and pepper.
To Serve
- For each plate, spread a quarter of the hummus on the bottom of the plate. Add either a cauliflower slab or half of the florets. Drizzle the tahini yogurt sauce on top and sprinkle with ¼ of the crispy chickpeas. I served mine with a handful of arugula mixed with oil and lemon juice.
Equipment
Video
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